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Perfect Popovers

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By adding cheese (such as Parmesan), sugar, or spices to the batter, popovers can be suited to any occasion. For ease of use, a popover pan with a nonstick coating is the ideal baking vessel for popovers, but you can also use six-ounce custard dishes or a muffin tin. This recipe was featured on Martha Stewart Living TV.

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392
  • dmm1
    14 SEP, 2014
    I followed the recipe exactly and the baking time was not long enough, it left the insides gooey. I had to bake almost 10 minutes longer.
    Reply
  • betagirlearth
    13 OCT, 2013
    I followed the recipe with room temp ingredients and popover pan.Dense and "eggy". Not light, airy, hollow and crispy as many other recipes are. One dog ate the ones I tossed. The other sniffed and left. I buttered well and lightly floured the pans as directed, but they stuck to the inside. My recommend on this one is to keep looking.
    Reply
  • mcmira
    11 AUG, 2013
    The trick for extra puffy popovers (Jordan Pond recipe) is to mix 2 eggs with a beater for 2 min.; slowly add 1/2 of milk (1/2 of 1 cup) and beat for 30 seconds. Then, add flour (1 cup)-salt-baking soda melange and beat. Add rest of milk and beat for 2 minutes at medium speed. Turn speed to high and beat for 5-7 min. Strain batter before pouring it into the well-greased muffins or popovers tins. Cook at 425-45o for 15 min. ;reduce the oven to 350 and bake 15-20 min. more. Serve right away.
    Reply
  • Kim Chernin
    30 MAR, 2013
    I followed every bit of advice...preheating in hot oven, room temp ingredients, antique cast iron popover pan from e-bay, the works. The popovers were delicious but they didn't rise much--just a bit above the rim. Would this be because I used non glutton flour? Does anyone have experience? Should I add baking powder. Help please, I have to go on baking with this type of flour
    Reply
  • kimwylie0523
    3 AUG, 2012
    Easy and delicious! This is my go-to for breakfast/brunch when we have visitors, or as a replacement for bread with dinner. I haven't tried any variations (sweet, cheese, etc.) yet because these are just.that.good!
    Reply

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